Recipe: Trollabo Kvarn, Herrljunga – extract from "A Culinary Guide to West Sweden".

I n g r e d i e n t s - 4 ports

500 g boned loin of venison
Butter
Salt
Pepper

Red and blackcurrant sauce
1 finely chopped onion
½ tsp coarsely ground black pepper
100 ml rich game stock
300 ml whipping cream
50 ml blackcurrant jelly
50-100 ml redcurrant jelly
Corn flour

Beetroot chutney
200 ml finely shredded, pickled beetroots
½ finely chopped red onion
2 tbsp honey
2 ml coarsely ground black pepper
1 tbsp red wine vinegar
Small pinch ground ginger
50 ml water

Sautéed root vegetables
200 g peeled, shredded root vegetables
(for example parsnip, carrot, celeriac and salsify)

Potato cake
500 g peeled potatoes
1 medium-size peeled carrot
1 onion
1 garlic clove
1 bunch finely chopped parsley
200 ml cream
50 g grated cheddar cheese
Salt
Pepper

P r e p a r a t i o n

Roast filet of venison
Set the oven to 150°.
Brown the filet in butter in a frying pan. Season.
Wrap the meat in greaseproof paper and cook it in the oven until done 15-20 min.
Let the meat rest for about 20 min before carving.

Red and blackcurrant sauce
Fry onion and black pepper in a little butter.
Add the rest of the ingredients and bring to the boil.
Strain the sauce through a fine-meshed sieve. Thicken with corn flour and simmer for approximately 5 min.

Beetroot chutney
Mix beetroot, the finely chopped red onion, honey, black pepper, red wine vinegar, ginger and water.
Reduce the chutney until it is almost dry.

Potato cake
Set the oven to 150°. Coarsely grate potato and carrot.
Chop and fry the onion, crush the garlic and stir.
Butter a round tin. Put in half of the grated potato. Add a layer of grated carrot, the fried onion and chopped parsley. Finish with the rest of the potato.
Add the cream and spread the cheese over the top. Cover the tin with aluminium foil and bake the potato cake for about 1 ½ hours until it sets.

Sautéed root vegetables
Boil the root vegetables for about a minute in lightly salted water. Drain off the water and fry them quickly in butter.

To serve
Arrange the vegetables in the middle of the plate.
Cut 3-4 slices of meat and place these on the bed of root vegetables. Put a helping of potato cake at the back edge of the plate. Finish with currant sauce and chutney at the front of the plate.
Garnish with a nice sprig of parsley.